Spanish Tortilla
Vicki
ingredients
- 2 Tbsp olive oil
- 1 small onion, chopped
- 1 garlic clove, chopped
- 2 large or 3 small potatoes, peeled and sliced
- 1/2 small green or red bell pepper, sliced lengthwise
- Pinch of garlic powder
- 4 eggs, beaten
- 1 to 2 oz chopped ham (optional)
- 4 pimento-stuffed green olives
- 1 8 oz can tomato sauce
- 1 tsp sherry or wine vinegar
- Salt
directions
- 1
In a heavy 10 inch skillet, saute the onion and garlic in olive oil until not quite golden brown. Remove from skillet and reserve.
- 2
Add remaining olive oil to skillet and heat. Arrange potato slices in the pan and let cook until the potatoes are brown, adding more oil as necessary if the potatoes to stick to the pan. Add the sliced peppers and tomato and cook for several minutes. When the potatoes are golden on the underside, pour the in the egg mixture and cook until the eggs are set on the bottom. Invert on a plate over the skillet and turn the skillet and plate upside down, so that the omelet is cooked side up on the plate.
- 3
Adding more olive oil if necessary, slide the omelet back into the skillet and cook until almost golden brown on the bottom. Beat the tomato sauce with sherry or wine vinegar. Slide the omelet onto a place and decorate with the tomato sauce. Arrange stuffed olive slices on top. Cut into wedges before serving.
Source: Carolyn
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